Indulge in rich, moist chocolate cupcakes baked to create a melt-in-your-mouth experience. Each cupcake is generously adorned with a luscious, creamy coconut buttercream that adds a delightful tropical twist.

Topped with a sprinkle of toasted coconut flakes for that added crunch, these treats are sure to satisfy your sweet tooth and bring a smile to your face!

Chocolate cupcakes with coconut buttercream with toasted pieces of coconut on top on a brown parchment paper on the counter.

Serves: 24
Prep Time: 15 minutes
Cook Time: 16-18 minutes

Ingredients:

13.25 oz chocolate cake mix (any kind)
1 cup water
½ cup vegetable oil
3 eggs
1 cup of unsalted butter (softened)
4 cups of powdered sugar
4½ Tbsp of coconut cream
2 tsp coconut extract
salt
½ cup of sweetened coconut flakes (toasted)

Chocolate Cake Mix is absent from the photo

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Directions:

Step 1: Mix the dry cake mix with one cup of water, half a cup of vegetable oil, and three eggs, using an electric mixer. Blend.

Step 2: Line muffin tins with paper muffin liners. Approximately 24 muffin cups.

Step 3: Preheat oven to 350ºF.

Bake for 15–20 minutes.

Check for doneness by lightly pressing the top center (it should spring back) or by inserting a toothpick into the middle (it should come out clean).

Step 4: While the cupcakes are cooling, make the coconut buttercream frosting.

Add the butter, salt, coconut cream, and extract to a mixing bowl.

Using an electric mixer at low speed, combine the ingredients.

Gradually incorporate one cup of powdered sugar into the mixing bowl, adding one cup at a time. Blend thoroughly.

Keep an eye on the consistency—your goal is to achieve a luscious, fluffy frosting thick enough to hold its shape, creating a texture that perfectly complements your baked goods.

In a large white mixing bowl is unsalted butter, coconut cream, all on the counter.

An electric hand mixer, mixing powdered sugar into butter and coconut extract and salt in a white mixing bowl on the counter.

Coconut buttercream and a black bowl surrounded by coconut flakes and a brown spatula on brown parchment paper on the counter.

Step 5: Let the cupcakes cool completely before frosting.

Use toasted coconut flakes to garnish the cupcakes. How to Toast Coconut (3 ways).

Chocolate cupcake, with coconut buttercream on brown parchment paper with toasted coconut on top on the counter.

💡Helpful Hints

If you need a little extra help decorating your cupcakes, I’ve got you covered! Check out the helpful tutorials below for simple ways to frost your cupcakes without special tools and to toast coconut for the perfect finishing touch.

🧁Before You Go…

Looking for more easy dessert ideas? Try our Chocolate Cherry muffins and our Hawaiian Pineapple cake.

Chocolate Cupcakes with Coconut Buttercream

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Indulge in rich, moist chocolate cupcakes baked to create a melt-in-your-mouth experience.

Tara

Prep Time 15

Cook Time 18

Total Time 33

Servings

Equipment

mixing bowls
electric hand mixer

Ingredients

13.25 oz store-bought chocolate cake mix (any kind)
½ cup vegetable oil
3 eggs
1 cup water
1 cup unsalted butter (softened)
4 cups powdered sugar
4½ Tbsp coconut cream
2 tsp coconut extract
salt (pinch)
½ cup sweetened coconut flakes (toasted for garnish)

Instructions

Mix together the dry cake mix with one cup of water, half a cup of vegetable oil, and three eggs, using an electric mixer. Blend together.
Line muffin tins with paper muffin liners. Approximately 24 muffin cups.
Preheat oven to 350ºF.
Bake for 15–20 minutes.
Check for doneness by lightly pressing the top center (it should spring back) or by inserting a toothpick into the middle (it should come out clean).
While the cupcakes are cooling, make the coconut buttercream frosting.
Add the butter, salt, coconut cream, and extract to a mixing bowl.
Using an electric mixer at low speed, combine the ingredients.
Gradually incorporate one cup of powdered sugar into the mixing bowl, adding one cup at a time. Blend thoroughly.
Keep an eye on the consistency—your goal is to achieve a luscious, fluffy frosting thick enough to hold its shape, creating a texture that perfectly complements your baked goods.
Let the cupcakes cool completely before frosting. Use toasted coconut flakes to garnish the cupcakes.